Strawberry shortcake is America’s take on the quintessentially British scones with cream and jam. Fresher, looser, less “proper”, and somehow more bountiful – for me, strawberry shortcake wins hands down.

Strawberry shortcake
(makes 6)

500g strawberries – rinsed, hulled, and sliced

1/2 cup caster sugar

zest and juice of a lemon

1/2 tsp salt (plus a pinch)

2 cups plain flour

1 Tb baking powder

4 Tb (60g) cold, unsalted butter, diced

2 cups (500ml) double cream

1/2 tsp vanilla extract

Preheat the oven to 425°F (220°C).

Combine the strawberries, 1/4 cup of sugar, lemon zest, juice, and a pinch of salt. Leave to sit at room temperature while you make the shortcakes.

Whisk together the flour, baking powder, two tablespoons of the remaining sugar, and a 1/2 teaspoon of salt in a large bowl.

Rub the butter into the flour mixture with your fingertips. Add half (250ml) of the double cream and mix until the dough comes together.

Roll out the dough to a 3/4 inch thickness. Using a round cutter with a 3″ diameter, cut out six shortcakes.

Bake about 15 minutes, or until golden, then cool on a wire rack.

Meanwhile, whisk the remaining cream until firm. Sprinkle over the remaining sugar and the vanilla and whisk to combine.

Split the shortcakes in half, fill with strawberries and whipped cream and serve immediately.